White Anchovy Toasts with Parsnip Butter Recipe

Name: White Anchovy Toasts with Parsnip Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds parsnips, peeled and cut into 1-inch chunks; 2 tablespoons unsalted butter; 1/3 cup half-and-half; Kosher salt; Pepper; 1/2 cup lightly packed basil; 1/4 cup lightly packed parsley; 1 small garlic clove; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 24 baguette slices, cut on the diagonal 1/3 inch thick (from 1 baguette); Extra-virgin olive oil, for brushing; 24 white anchovy fillets (alici or boquerones)

Servings: persons

1 1/4 pounds parsnips, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
1/3 cup half-and-half
Kosher salt
Pepper
1/2 cup lightly packed basil
1/4 cup lightly packed parsley
1 small garlic clove
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
24 baguette slices, cut on the diagonal 1/3 inch thick (from 1 baguette)
Extra-virgin olive oil, for brushing
24 white anchovy fillets (alici or boquerones)

1
Make the parsnip butter In a large saucepan of salted boiling water, cook the parsnips until tender, 8 to 10 minutes.
2
Drain well and transfer to a food processor.
3
Add the butter and half-and-half and puree until smooth.
4
Scrape the puree into a medium saucepan and cook over moderately low heat, stirring frequently, until thick, 15 minutes.
5
Season with salt and pepper.
6
Transfer to a medium bowl and press a sheet of plastic wrap directly on the butter.
7
Let cool completely, then refrigerate until chilled, 30 minutes.
8
Meanwhile, make the basil oil In a mini food processor, combine the basil, parsley and garlic and pulse until finely chopped.
9
With the machine on, stream in the olive oil until smooth.
10
Season the basil oil with salt and pepper.
11
Make the toasts Preheat the oven to 400.
12
Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
13
Toast for 8 to 10 minutes, until golden; let cool.
14
Spread the toasts with the parsnip butter and arrange on a platter.
15
Top with the anchovies, drizzle with the basil oil and serve.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 pounds parsnips, peeled and cut into 1-inch chunks, 2 tablespoons unsalted butter, 1/3 cup half-and-half, Kosher salt, and more.

Yes, White Anchovy Toasts with Parsnip Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Anchovy Toasts with Parsnip Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions